Sweet Potato Muffins

4.78 from 53 votes

Try these vegan Sweet Potato Muffins made with easy ingredients in 30 minutes. They are kid-friendly and nutritious - great for breakfast or school lunchbox

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If you’re looking for a morning muffin recipe that is oil-free, low in sugar and filled with nutrition, these sweet potato muffins are the perfect treat! They’re vegan, easy to whip up with everyday ingredients and have a sweet and satisfying taste that kids and grown-ups alike love!

Close up shot of the sweet potato muffins with almond butter on the side

Because of the natural sweetness of the sweet potatoes, you’ll use way less sugar than most muffin recipes. And the outcome is a moist and delicious muffin you can enjoy for breakfast, snack or even dessert. I add these healthy sweet potato muffins to my kids lunchboxes, and they are perfect for school.

How to make sweet potato muffins

The first step to making sweet potato muffins is to cook the sweet potatoes. While this is a great recipe to use leftover sweet potatoes, roasting them in the oven gives a smoky sweet flavor that truly makes the recipe delicious. Roast at 425°F for 45-50 minutes. About 2 medium sweet potatoes should get you about 2 and half cups of sweet potatoes.

Collage of roasted sweet potatoes before and after cutting into them

Allow the sweet potatoes to cool, while preparing the wet ingredients in a blender and the dry ingredients in a large bowl. Then add the flesh of the sweet potatoes to the blender along with milk and vanilla extract, and blend until it’s well combined. You can do this with a whisk or handheld mixer. But the blender does the job so efficiently!

Collage of wet ingredients being mixed in blender

Now you’ll want to pour the wet mixture over the dry mixture and mix until well combined. It’s ok if it’s a little clumpy, but make sure there are no more streaks of flour left.

Collage of dry ingredients getting mixed, then wet ingredients going over

Transfer to a muffin pan…wait ever so patiently…test the muffins…maybe wait again a little more patiently and there you have it – healthy sweet potato muffins made [patiently] by YOU!

I don’t bake much, so I tend to celebrate the results dramatically when I do. Hey, you should too! There’s some magic that happens in that oven.

Collage of the muffins in the tin before and after baking

Optional Add-Ins

It’s so fun experimenting with add-ins for healthy muffins. When I first made these I tested them with raisins, chocolate chips, granola and almond butter. I loved the almond butter the most, but the kids loved the chocolate chips…obviously! Here are some fun topping ideas though:

  • Chocolate: chips, chunks, nibs…you name it!
  • Nuts: walnuts, almond or pecans
  • Dried fruit: Raisins or cranberries
  • Fresh fruit: Bananas or blueberries
  • Something savory: Spinach or corn
Spreading almond butter on one of the sweet potato muffins

Can you freeze sweet potato muffins

  1. Roast the sweet potatoes ahead of time. While this is a super quick recipe, roasting the sweet potatoes is the most time consuming part. I roast it at 425°F for 45-50 minutes. Then allow it to cool so it’s easier to handle. This is great to do when you have other food in the oven.
  2. Don’t overmix the batter. Just mix until you don’t see any more flour streaks. If you overmix the batter, the muffins may bake unevenly or become extra chewy and tough.
  3. Customize with add-ins. Feel free to fold in chocolate, chopped nuts or fruit after you’ve mixed the wet ingredients with the dry ingredients.
  4. Use parchment paper muffin cups. This batter tends to be pretty moist so some sticking may occur if you use traditional muffin liners or no muffin liners. I recommend the parchment paper ones for best results.
  5. Allow muffins to cool before removing from pan. It’s tempting, I know. But when you give it time, the steam that condenses around the muffins actually makes it easier to remove from pan. And then don’t forgot to cool them on the wire rack for a total of 15-20 minutes.
Close up of on sweet potato muffin cut in half to show moist texture

Frequently asked questions

How to store sweet potato muffins

Cool the muffins in the pan for a few minutes. Then transfer them to a wire wrack and cool them completely.
Then you’ll want to place the muffins in an airtight container. But it’s important to add a paper towel under the muffins to absorb any moisture that they release. This helps keep them fresher longer. And you won’t get any soggy muffins on day 2 of enjoying these goodies!

Can you freeze sweet potato muffins?

Then you’ll want to place the muffins in an airtight container. But it’s important to add a paper towel under the muffins to absorb any moisture that they release. This helps keep them fresher longer. And you won’t get any soggy muffins on day 2 of enjoying these goodies!

Large plate of the sweet potatoe muffins

I love how easy these muffins are to make and how healthy and delicious they are! It’s a vegan recipe without any hard-to-find ingredients. In fact, it’s mostly ingredients you probably have in your pantry. And the result is a super moist and nutritious sweet potato muffins recipe that everyone will love!

For more muffin recipes:

If you’ve tried this healthy-ish feel good Sweet Potato Muffins recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Sweet Potato Muffins

Try these vegan Sweet Potato Muffins made with easy ingredients in 30 minutes. They are kid-friendly and nutritious – great for breakfast or school lunchbox
4.8 from 53 votes
Servings 12 muffins
Course Breakfast
Calories 126
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Ingredients
  

  • 2 ½ cups sweet potatoes cooked and mashed
  • ¾ cup coconut milk carton/refrigerator (not canned)
  • ½ teaspoon vanilla extract
  • 1 ½ cups whole wheat flour
  • ½ cup coconut sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
  • Almond butter for topping

Instructions

  • Preheat the oven to 350°F and add muffin liners to a muffin tin.
  • Place the cooked mashed sweet potatoes with the coconut milk and vanilla extract in a blender and blend until smooth and consistent.
  • In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Transfer the sweet potato mixture from the blender to the bowl of dry ingredients. Stir with a wooden spoon until combined.
  • Spoon batter into muffin tins lined with parchment paper cups (for best results) until filled to the top. Then add a teaspoon of almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted inside comes out clean.
  • Let them cool down for 15-20 minutes before cutting them open.

Video

Notes

Recipe: This recipe was adopted from Vegan Heaven
Storage: Store any leftovers in an airtight container with a paper towel under them to absorb any moisture. They will last about 4-5 days in the fridge. You can also freeze the muffins for up to 3 months. 
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • I would not recommend using yams instead of sweet potatoes. They have more starch than sweet potatoes so they won’t lend enough moisture to the recipe as sweet potatoes do.
  • Instead of coconut milk, you can use any other plant-based milk or regular milk.
  • I tested this recipe with a whole wheat white flour, but it will work with any other all purpose flours.
  • To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
  • Replace coconut sugar with other types of granulated sugar
Equipment: I mixed the wet batter in my Vitamix. It has a “smoothie” button that pulverizes the cooked sweet potato without any chunks of it leftover. You can also do this with a handheld mixer or food processor. It will work with a standard whisk, but may take a while to make it smooth.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving without the almond butter topping.

Nutrition

Calories: 126kcal, Carbohydrates: 23g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Sodium: 34mg, Potassium: 279mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3930IU, Vitamin C: 0.8mg, Calcium: 61mg, Iron: 1.3mg

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Large plate of the sweet potatoe muffins

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Comments

    1. FYI – I used a gluten free baking flour (pre-made) and it worked well. Taste was very good, most likely due to the chocolate chips that I added. Still very moist! Loved this recipe and will be passing it on.

  1. Can you replace the what flour with either coconut or almond flour? I’d love to make these for my son but he can’t have wheat.

  2. I had some leftover sweet potatoes that I did not want to use again for dinner. These were such a great option. I loved the nut butter on top. These are great no-oil vegan muffins. Yum!

    1. I would recommend replacing coconut sugar with other types of granulated sugar to retain a similar texture. I would also stick to baking powder, as the two work differently in recipes.

  3. Sweet Potato Muffins- so good! Can’t have nuts so I used cookie butter.. YUM!! It’s almost a muffin/soufflé! So easy too.

  4. Was looking forward to these muffins, buy they came out very chewy. They sponged up and when I took them out of the oven they collapsed. Very sweet, will try reducing sugar next time. Any suggestions?

    1. Yes, I do! Make sure you don’t overmix the batter. Just mix until you don’t see any more flour streaks. If you overmix the batter, the muffins may bake unevenly or become extra chewy and tough.

  5. Thank you for this recipe for simple yet delicious muffins. I followed your instructions, substituted almond milk for coconut milk and added raisins, used parchment paper cups. Came out well, though a bit sticky to the cups at the bottom. Grandkids loved it.

  6. The taste is good but we baked them for almost an hour and they are still gummy inside, almost the entire inside. Is the ratio really 2.5 cups sweet potato plus 3/4 cup milk to only 1.5 cups flour? It seemed quite wet before baking even.

    We’ll enjoy them anyway as the taste is good. I think like a bread pudding with ice cream.

    1. Aww I’m really sorry to hear that. It’s possible the sweet potatoes you used had a higher water content. I’m going to add a video for the recipe to show the consistency of the muffins for reference. I think that will really help.

  7. Delicious! Pretty much perfect. For 2 1/2 cups you’re probably going to need at least 2 large sweet potatoes, I only had 1, which gave me one cup of mashed, so I used the other 1 1/2 cups from a can of butternut squash purée I happen to have in the pantry. I mixed by hand versus blending. Added chocolate chips and the almond butter swirl, I got 18 muffins and the whole family is devouring them. Other than that I followed pretty exact. Also 3 tsp is 1 tbsp just FYI if that’s easier.

    1. Thanks so much for the great feedback! I love that you used butternut squash puree for the rest of it…great idea! And I switched 3 tsp to 1 tbsp haha since it’s easier!

    1. I haven’t tried it before, but if you do try it, I recommend the flour mixes that are meant for 1:1 substitutions like Bob’s Red Mill

    1. Update! It turned out great. I had to bake for 40 minutes in total with tin foil creating a tight seal around the cake for the last 10 minutes to trap the heat in and baking at a slightly higher 200 Deg Celsius for those 10 minutes. I’d added blueberries too and it was amazing!

      1. I’m so glad to hear that you enjoyed it. Thanks for taking the time to come back and provide an update!!

  8. Made these and absolutely loved them!! Made them with canned coconut milk, as that was all I had, and they were wonderful! I look forward to trying them again with some add-ins!

  9. I had so much hopes for this muffin. Baked it for my 13 months old. The crust turned out crispy which is great but the centre is all gooey. I baked it for an extra 10 minutes but didn’t get any better. I followed the recipe perfectly, not sure where went wrong.

    1. I’m so sorry to hear that. I’m not sure what could have happened. It’s possible the sweet potato had too much moisture. I’m wondering if this might be the case because I don’t know what else it could be…

  10. Hi I want to do this for my 9 month old baby soo I was wondering if I can use sweet potato flour instead and if I can replace the sugar with blended cooked dates or put sugar at all?

  11. Taste great, but all muffins stuck to the paper. Very irritated as it totally spoiled the experience and the batch is ruined more or less. I read similar comments from others, yet the recipe still does not instruct to use any particular paper cups.

    1. I am so sorry to hear that and thank you for letting me know. I just added in the instructions to use parchment paper lined muffin cups and also added it under Tips for best results.

  12. Hi! I really liked this recipe but my muffins did not work. They are very chewy and a little gooey in the center while the outside looks fine. I don’t think I overmixed the recipe, and I used dairy milk instead of coconut milk. Any ideas as to what went wrong? Definitely want to make these better the next time!

    1. Do you think it’s possible that you used too much sweet potatoes? Or did you use a different flour?

    2. Horrible, not the consistency of a muffin. I was excited but I wasted my ingredients. Chewy & Gooey sweet potato muffins should be the title.

      1. Hmm, I always get the consistency of a muffin and many others did too. It’s possible you messed something up?

  13. I made these today for April Fool’s Day and stuffed them with bbq pulled pork. I told the kids we were having cupcakes for dinner. They were delicious!!

  14. Mine stuck to the papers I ruined my whole batch from this I wish I didn’t follow that instruction as they would’ve tasted amazing with the hard crust ?

    1. Oh I’m so sorry to hear that. I only use parchment paper muffin liners. They never stick. I’ll make that clearer in the post.

  15. I put peanut butter in the center of the muffin (ie, I spoon batter into the liner, then spoon a little PB, then spoon more batter on top) because it’s easier, and I’ve been known to use up leftover butternut squash instead of sweet potatoes to great result. These have become a staple to have on hand for a quick, healthy, satisfying breakfast. Thanks for the recipe!

    1. Oh I love the idea of adding peanut butter in the center of the muffin. Also, it’s good to know it works well with butternut squash! So glad you like the recipe. Thank you!!

  16. I absolutely loved these. They are better than any other type of muffin I have had yet. And naturally healthy and low in calories.

  17. I didn’t read the comments before making – so I used lite canned coconut milk. Very gooey and will not cook to anything that resembles a muffin consistency. Flavor is good, but I wish I had known that canned coconut milk was not the right thing to use.

    1. Oh no, I’m so sorry! I made a note of it right in the recipe card so no one else goes through that. Thank you for letting me know though!

  18. Hi, have you substituted check pea flour in your baked goods? I’m trying to get more protein and have tried it recently and it worked well. Maybe a bit chewy (May have over mixed?) but not gooey. I look forward to trying this recipe!

    1. Hi Jody – I have never tried using chickpea flour unfortunately in baked goods so I’m not sure how to help with that. But I hope you like the sweet potato muffins!

  19. Hi Thank you for the lovely receipt!

    Just started baking and still getting used to cup measurements. You menioned 11/2 of flour. Can you please tell me what’s the equivalent in gramms?

    Thanks

  20. What is your suggestion on cutting back on the sugar? How much can I cut back by without affecting the results too much? Also, could I use maple syrup or honey instead because I don’t have coconut sugar? How much would the measurements be in that case? Thanks so much!

    1. You can cut the sugar from 1/2 cup to 1/4 cup and it will be fine. You can also use honey or maple syrup but if you do, reduce the milk to 1/2 cup instead of 3/4 cup. Hope that helps!

  21. I live in Denver so not sure if altitude played a role but they were gooey. I did use canned coconut milk so not sure if that’s it too. Can I still eat them gooey? Haha I like them.

    1. Oh yes, it was the milk because it’s a lot more rich with a difference consistency! Also, yes you should totally still eat them! LOL

  22. These were really good! I used regular whole milk and we did a few topped with marshmallows, some with chocolate chips and a few with chopped walnuts. Chocolate topped was our fave.:) The texture reminded me of a lighter version of sweet potato casserole. They did stick to the cupcake papers quite a bit, so I would definitely recommend buttering or spraying with non stick spray first. I think next time I will try baking in a cake pan. Thank you for this simple and yummy recipe!

    1. Hi Lora! So glad that you enjoyed the muffins! I’ve found the parchment paper muffin liners are the best for baked goods. They’re so easy to take off with nothing sticking if you want to look into them next time. Thanks so much for sharing your feedback!!

  23. I just made this in the form of a small cake and used maple syrup instead of coconut sugar and my kids love it. Thank you for sharing this recipe!

  24. My sweet potato mixture was wayyyy too thick for some reason. I ended up using an entire can of coconut milk plus quite a bit extra pea milk. I finally got mostly the right consistency but the ‘muffins’ are super dense ? The flavor is good but they’re gooey. Maybe I’ll try again, I just wanted something a little healthier for my son to grab for breakfast.

    1. It sounds like one needs to use the kind of coconut milk that comes in a carton. The kind that comes in a can actually has a creamy texture that is much thicker…

  25. SOO GOOD. follow the advice of not over mixing! I read that after I over mixed and they’re a little chewy. I modified the recipe a little, a little extra vanilla, a little extra cinnamon, just because i wanted more of those flavors. Also used brown sugar instead of coconut sugar and it worked fine.

  26. Mine didn’t come out that well – tasty enough but they are dense and somewhat gelatinous in texture rather than fluffy. I think they rose while baking but then fell in again. Two possible problems – the one is that I wasn’t sure if the 2.5 cups of sweet potato were for mashed or whole? I went with it being mashed and so added an extra half a sweet potato to make up the extra. My batter was a lot drier than the one pictured here. The other thing is that I used Bob Red Mill’s gluten free all purpose flour which is primarily made up of beans. I see now that the back of the packet says to add xanthum gum – which I didn’t do. I’m not sure if anyone has experience with this particular flour and can advise on it?

    1. Hi there, I’m so sorry these didn’t turn out well for you. You were right about it being 2.5 cups of mashed sweet potatoes, and I just updated the post to mention this important note. Regarding the GF all-purpose flour, I don’t have a lot of experience baking with the gluten free flour mixes, but xanthan gum is definitely important from I’ve heard since it acts the way gluten does in giving elasticity. I would love for you to try them again and add the xanthan. I think it will make a difference!

      1. Thanks for such a prompt response! I am fairly new to baking so I’m generally more surprised when things turn out well than when they don’t. And, as I said – they are still pretty tasty. 🙂 I might try these next time with wholewheat flour!

  27. These are the bestest everest healthy muffins I’ve ever tried, yet! My family and friends loved them. It’s so wonderful to find healthy, vegan recipes that turn out incredible!

  28. I loved how mine came out! The inside reminded me of a sweet potato pie and the top was slightly crunchy with the decadent smooth taste of the almond butter. I will definitely make these again and add nuts/dried cranberries to the batter for a little extra yumminess!! Thanks for sharing! ?

    1. Hi Joy! Im so glad to hear that you enjoyed the recipe! I love the idea of adding nuts and dried cranberries next time!

  29. So yummy!! I made them with blueberries and they’re super yummy for a snack or as a super quick breakfast.

    1. I would not recommend substituting just almond flour or oat flour. But if you find a gluten-free mix that is meant for all-purpose flour substitute, that will work well!

    1. These have already been in the oven 1.5 hours and still raw inside and tough outside. I don’t know how much longer I can wait and they may have to be tossed if they dont firm up soon. They have great flavor, but totally raw!

      1. Oh no, that doesn’t make sense. Did you change something in the recipe? They shouldn’t need more than 30 minutes.

        1. Same thing happened to my muffins as well. 🙁 Not sure what could’ve gone wrong. The only change I can think of is that I used whole wheat flour instead of whole wheat white flour.

          1. Hmmm…I’m so sorry to hear that. I don’t think the flour could have affected it that much though.

  30. Delicious. Made a batch following your recipe. Can’t have one & stop. Thanks for another great healthy recipe.